John Myers
Ingredients for 1 servings:
- 3 eggs, separated
- 150 g powdered sugar
- 150 g flour
- 100 ml oil
- 100 ml water
- 1 packet of baking powder
- 40 ladyfingers, more if needed
- 750 ml cream, whipped until stiff
- 2 packs of cream stiffener
- 200 g almonds, grated
- Amaretto and milk for soaking as needed
- 100 g powdered sugar
- 250 ml cream, whipped stiffly for decoration
- some ladyfingers for decoration
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 55 minutes
in my own way
Beat egg whites until stiff peaks form. Beat egg yolks with water until frothy. Add sugar and continue beating. Then add oil and beat again until frothy. Finally, fold in the flour mixed with baking powder and the beaten egg whites. Pour into a greased and floured 26cm springform pan and bake at 170°C for about 25 minutes until golden brown. Do the skewer test! Let the base cool and then cut in half once. Beat the whipped cream with icing sugar and cream stiffener until stiff peaks form. Add almonds. Mix the milk with the Amaretto. Cover the cake base with a cake ring. Now alternate the cream and the ladyfingers dipped in the milk on the cake base until all is used up. Put the lid on and let it set in the fridge, ideally overnight. Remove the cake ring and decorate as desired with stiff peaks and ladyfingers.
Facebook Comments